Marketing departments going for the jugular

by Alicia Kelso — Editor, QSRWeb.com

Ads, menu items are outwardly trying to ‘one-up’ the competition.

An idea that’s catching on

by Betsy Craig — pres, menutrinfo.com

Until there is more education about food sensitivities, the onus remains on the consumer to make sure their meal is safe.

My name is Bo: Why Arby's will come back

by Erle Dardick — CEO, Monkeymedia

I saw this ad today and just had to write this post. I love it for it's simplicity, elegance and boldness. Watch this....

The Sustainability playground: consumer drivers

by Suzy Badaracco — President, Culinary Tides Inc

Does your company have the ability to make the consumer feel safe?

The great bacon shortage

by Ed Zimmerman — President, pizza.com

Meat prices will rise next year; keep your customers aware, manage your menu prices and promote items that use less animal protein.

POS system hackers are caught and prosecuted

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

Subway has been the subject of intensive scrutiny and media attention since it came to light that its POS system was found to be vulnerable and that several…

Own reviews; control content

by Jitendra Gupta — Mobile CRM Director, Punchh

It seems the new four-letter word in the restaurant business is Yelp. The open-forum review site has empowered diners to share opinions online with a…

What is the role of 'thought leadership' in new product innovation?

by Darrel Suderman — President, Food Technical Consulting

The old paradigm of type-A R&D; business managers that run large R&D; departments is out, and the new model of servant leaders with innovative thought…

The sustainability playground: sustainability defined

by Suzy Badaracco — President, Culinary Tides Inc

Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.

Protect yourself as well as your customers

by Betsy Craig — pres, menutrinfo.com

Companies that offer restaurant liability insurance have begun expanding policies to cover claims related to gluten reactions as well as food poisoning and…

McDonald’s global pipeline: Could we ever see McNoodles in the U.S.?

by Alicia Kelso — Editor, QSRWeb.com

CEO has made numerous references to "innovating, sharing and scaling" products from other global markets.

Why my employees won't steal from me: 5 myths

Studies on workplace behavior, criminal investigations on employee fraud, and anecdotal stories have proven that the workplace environment must be controlled…

Restaurants offer silver lining to today’s economy

by Nate DaPore — President and CEO, PeopleMatter

More than a quarter of new jobs — 29.2 percent — are in foodservice.

Nielsen research, restaurant CEOs say ‘Mobile is it’

by Jitendra Gupta — Mobile CRM Director, Punchh

Sports and politics are dissected endlessly in the media, but it's my hunch that Americans spend significantly more time talking about food. Big games happen…

Restaurant industry's summer of accidental politics coming to an end

by Alicia Kelso — Editor, QSRWeb.com

Every company big or small takes a risk by making a statement that even remotely resembles something political.

Will leading QSRs start selling organic baby food?

by Darrel Suderman — President, Food Technical Consulting

Keys to success include a focus on organic ingredients and innovative packaging.

Just like dominos this menu item shall fall

by Betsy Craig — pres, menutrinfo.com

Gluten free can be one of the best places for restaurants to shine, or just the opposite.

How many loyal, card-carrying customers do you really have?

by Jitendra Gupta — Mobile CRM Director, Punchh

I've seen a lot of people on Facebook lately posting statements, "You'll never hear anyone say...."

Restaurants take the lead in hunger crisis aid

by Alicia Kelso — Editor, QSRWeb.com

A new report shows that one in five Americans don't know how they'll afford their next meal.

It’s not a chicken-and-egg scenario: quality comes before sales

by Jason Hamilton — VP of Marketing, Snagajob

By assessing applicants for their behavioral preferences, you can find out if an applicant has the energy to work the drive-thru, the customer service for the…